Monday, February 4, 2013

Mexican Chicken Rice Casserole

Chicken rice casserole with a Mexican flaire! This casserole was fairly easy to make and tasted great. Using Minute brand brown rice also saved time.

serves 6 * 8 points +)

  • 12 oz. boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 c. onion, chopped
  • 1 T. flour
  • 1 tsp. cumin
  • 3/4 c. fat-free chicken broth
  • 8 oz. Mexican or Pepper Jack Velveeta, cubed
  • 2 c. cooked brown Minute rice
  • 1/2 c. reduced- fat shredded Colby Jack cheese

Preheat oven to 375 degrees.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add chicken and cook for 2 minutes. Remove chicken and set aside.
Add peppers and onions to pan. Cook 5 minutes. Sprinkle with flour and cumin. Cook 1 minute. Stir in chicken broth until smooth. Cook 2 minutes. Stir in Velveeta and cook until cheese is melted. Return chicken to pan with cooked rice. Stir to coat. Transfer mixture to an 11 x 7 inch baking dish coated with nonstick spray. Sprinkle with Colby Jack cheese. Bake at 375 for 20 minutes.

adapted from "Cooking Light"


  1. This comment has been removed by the author.

  2. I love your recipes but find it hard because there is no print option on the page. Am I missing sometthing? Thank you

  3. I LOVE IT.Thanks for your post.I will review it again.Recipes

  4. Is that cilantro on the top? I didn't see it in the recipe, but bet it would be yummy!


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